6 each small skewers
300g young jackfruit, drained
300g pineapple, cut into 2cm cubes
1 tbsp vegetable oil
2 tbsp light soy sauce
1-2 tbsp sriracha sauce
1/2 tsp sesame oil
1 tsp white sesame seeds
Soak the skewers in cold water for at least 1 hour before assembling.
Drain the jackfruit and cut any large chunks in half so that you have 12 pieces.
Mix together the marinade ingredients and then add the jackfruit and pineapple. Mix well to ensure all of the pieces are evenly coated.
Starting with the pineapple, thread the pineapple and jackfruit onto the skewers so that you have 3 pieces of pineapple and 2 pieces of jackfruit per skewer.
Heat a frying or griddle pan over a medium-high heat and add the vegetable oil. When the oil is hot, lay the skewers carefully in the pan and cook for 2 minutes on each side until they have started to caramelise and are hot.
Sprinkle over the sesame seeds and then serve immediately.